823 Soupe à l’Ardennaise

Method

Melt 100 g ( oz) butter in a pan, add 500 g (1 lb 2 oz) shredded Belgian endives, 100 g ( oz) shredded white of leek and 125 g ( oz) sliced potatoes. Moisten with litres (3 pt or U.S. cups) boiling milk, season with 15 g (½ oz) salt and cook gently together. Finish at the last moment with 100 g ( oz) butter and serve thin slices of French bread separately.

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